This Pesto Butter Salmon is a real treat! The salmon is buttery and flaky, topped with vibrant pesto that adds a burst of flavor. It’s quick to make, perfect for busy days!
Honestly, this dish is a hit at dinner! I love how easily it transforms a simple meal into something fancy. Pair it with rice or veggies, and you’ve got a winner! 🎉
Key Ingredients & Substitutions
Salmon: Using fresh salmon fillets is best for this dish, but you can also use frozen if that’s what you have. Just make sure to thaw them properly before cooking! If you’re feeling adventurous, trout can be a great substitute too.
Pesto: Basil pesto adds a fresh herby flavor. If you’re out, any green pesto works, or you can try a sun-dried tomato pesto for a different twist. Just keep in mind that the flavor will change a bit!
Cherry Tomatoes & Asparagus: These veggies roast beautifully! Cherry tomatoes can be swapped with grape tomatoes or even bell peppers for a pop of color and sweetness. Asparagus can be replaced with green beans or broccoli if you prefer.
Butter: Unsalted butter gives a rich taste. You can use salted butter, but consider reducing the added salt in the recipe. For a healthier option, swap in olive oil for the butter.
How Do I Get Perfectly Cooked Salmon?
Cooking salmon perfectly is key to this dish. Here’s how to achieve that tender, flaky texture:
- Start with a hot skillet for searing. This helps create a lovely crust. Don’t rush; give it about 3-4 minutes on the first side until golden but not overcooked!
- The oven step ensures even cooking. Keep an eye on it—8-10 minutes should do for medium, depending on your fillet size.
- To test, gently poke with a fork. If it flakes easily, it’s ready. Don’t forget, it’ll continue cooking slightly after you remove it from the oven!
Follow these steps, and you’ll serve up a restaurant-quality meal right at home!
Pesto Butter Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes
- 1 bunch asparagus, trimmed
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and another 15 minutes to cook, so you’re looking at around 25 minutes total. It’s a quick and easy meal that feels special, perfect for weeknights or entertaining guests!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C) so it’s nice and hot when you’re ready to bake the salmon.
2. Prepare the Salmon:
Take your salmon fillets and pat them dry with paper towels to remove excess moisture. Season both sides with salt and black pepper for flavor.
3. Sear the Salmon:
In an oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the salmon fillets to the skillet, skin-side down if they have skin. Sear for about 3-4 minutes, or until the salmon is golden brown and releases easily from the skillet.
4. Add the Pesto:
Gently flip the salmon fillets over using a spatula. Spread one tablespoon of basil pesto evenly on top of each fillet for yummy flavor.
5. Add Butter and Veggies:
Dot each fillet with one tablespoon of unsalted butter, letting it melt and mix with the pesto. Then, arrange the cherry tomatoes and trimmed asparagus in the skillet around the salmon—these will roast beautifully alongside!
6. Bake in the Oven:
Now it’s time to transfer the skillet into your preheated oven. Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. The veggies should also be tender and slightly charred.
7. Garnish and Serve:
Once it’s cooked, take the skillet out of the oven and garnish everything with chopped fresh parsley for a bit of freshness. Serve your delectable pesto butter salmon immediately with lemon wedges alongside—squeezing a little lemon juice over the top adds a delightful zing!
Enjoy your beautifully vibrant and flavorful pesto butter salmon alongside the roasted cherry tomatoes and asparagus!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely beforehand. Thaw the salmon in the refrigerator overnight or place it in a sealed bag and submerge in cold water for a quicker thaw. Pat dry before cooking to prevent excess water from affecting the sear.
Can I Make This Recipe with Other Types of Fish?
Absolutely! While salmon is ideal for this dish, you can substitute it with other fish like trout, halibut, or even cod. Adjust cooking times as needed, since different fish may have varying thickness and cook rates.
How Do I Store Leftovers?
Store any leftover pesto butter salmon in an airtight container in the fridge for up to 2 days. When reheating, do so gently in the microwave or on the stove over low heat to avoid drying out the fish. Adding a splash of olive oil or a little butter while reheating can help keep it moist!
Can I Prepare This Dish in Advance?
You can prepare the pesto butter and season the salmon ahead of time. Just keep them covered in the fridge until you’re ready to cook. Try to bake the salmon just before serving for the best flavor and texture! Enjoy your meal prep!
